Two Faces of Escherichia

Bacterium Escherichia coli (E.coli) were considered as a public health problem since 1982, when it caused an outbreak in the United States.

E.coli is part of the normal intestinal microflora of many mammals, including humans. In the human intestine E. coli performs useful functions - inhibits proliferation of pathogenic bacteria and is involved in the synthesis of certain vitamins.

However, some strains of E. coli are pathogenic themselves and can cause severe intestinal illness. These include the enterohaemorrhagicE.coli (EHEC). EHEC produces toxins that are similar to the toxins produced by Shigella - the causative agent of dysentery.

Infection with E.coli occurs primarily through consumption of contaminated foods such as raw or not deep-fried meat or raw milk. More often patients (33.2% of cases) indicate as the source of infection, home-cooked meals in violation of the rules of cooking or storage time. 18.3% of patients believed that the cause of the disease was eating fruit, and 17.6% - dairy products purchased in the markets or from private individuals.

Reproduction of EHEC can be accelerated at a temperature of +7 to +50°C (optimal for their activity is temperature +37°C). When cooked foods (temperature + 70°C or above) bacteria are killed. E.coli dies also from the effects of disinfectants such as phenol, formalin, mercuric chloride, caustic soda, bleach, etc. But in the water and soil, E.coli can persist for several months.

The common name of enteric diseases caused by pathogenic E.coli, is escherihiosis. They are also known as colibacillosis, coli-enteritis, and traveler's diarrhea. Symptoms of diseases caused by EHEC: bloody diarrhea, fever and vomiting. Typically, the duration of the incubation period is 4-5 days; the majority of cases recover within ten days, but approximately 10% of cases the disease may become severe, especially in young children and the elderly.

Severe form of the disease leads to kidney failure - hemolytic-uremic syndrome (HUS), deadly kidney disease, also known as the Gasser's disease. Lethality in this case amounts to 3-5%. The loss of life from a German strain of 0104 was just due to the development of HUS. In this case, as reported by the Ministry of Health expert Karl Lauterbach, about 100 patients have received such a strong kidney disease that they required a kidney transplant or prolonged dialysis.

But overall, if you calculate the number of cases (3,304) and dead (38), the percentage of mortality for diseases of strain 0104 will be 1.15%, that is, is no different from the usual statistics of EHEC-infections. Of course, at the present time.

The only reliable way of eliminating EHEC in foods at home - it is their cooking. Plus, the hygienic rules when cooking to prevent contamination of other foods such as raw meat. In the hot summer, when the flies fly everywhere, especially the risk of infection increases.

Therefore, all the products that can be subjected to heat treatment (boiling, cooking, fire, etc.) should just cook, boil and simmer. Whereas cucumber, for example, should be washed thoroughly with clean water (creating a pathetic illusion of hygiene), but ideally - scalded with boiling water (it will not hurt them much). And then clean it, of course.

It is mandatory should have in the house two cutting boards - one made from synthetic material for raw meat and fish, and the second (maybe wooden) for vegetables, breads and prepared foods.

Ready-to-eat food should be stored under the cling film, or in the cupboard or refrigerator. The windows for the summer must be closed fine grid or gauze to protect it from flies. You should also not to breed fruit flies, which very quickly get turned on stale fruits and berries.

Theoretically, chlorinated water should not contain a live E. coli, but who can to know how much chlorine was putted in the water, and how many of the bacteria the water had contained originally. Here are unknown to the masses fact: infectious dose for enterotoxigenic E. coli can be from 100 million to 10 billion bacteria, but for enterohaemorrhagic E. coli - only 10 organisms!

Therefore, PRACTICALLY water chlorination is NO PROTECTION against the most pathogenic strain of E. coli (see above reference to the pathetic illusion of hygiene). To prevent intestinal infections, it should be consumed to drink only freshly boiled water. Artesian water - perhaps with a depth of not less than 400 m; mineral water of factory bottling - what is guarantee that it is not simply taken from the tap?

Various types of filters can be applied according to specifications. If the manufacturer guarantees that the bacteria are filtered out (and you believe this guarantee) - then, yes, but with mandatory compliance of instructions how to use a replaceable filter unit.

Filters-ionizers, providing the output alkaline water with a given pH, can be applied without a doubt. And acid water component can be used for washing vegetables and fruits.

Here are five key rules that must be followed to prevent food infections:

1. Keep purity:

wash your hands before taking food and cooking;

wash your hands after using the toilet;

clean and disinfect all surfaces and utensils used for cooking;

protect food and food from insects, rodents and other animals.

2. Separate raw and cooked:

separate raw meat, poultry and seafood from other foods;

processing of raw foods, use separate kitchen appliances and utensils such as knives and cutting boards;

store food in a sealed container to prevent contact between raw and prepared foods.

heat your dishes such as soups and stir-fry, to boiling, to make sure that they have reached 70°c. At cooking meat or poultry, they juices should be transparent, not pink. It is recommended to use a thermometer;

thoroughly reheat cooked foods.

4. Keep foods at safe temperatures:

do not leave cooked food at room temperature for more than 2 hours;

cool promptly all cooked and perishable food (preferably below 5°c);

keep cooked food hot (above 60°c) until serving;

do not store food for a long time, even in the refrigerator;

do not thaw frozen food at room temperature.

5. Use safe water and safe raw foods:

use safe water or ensure its security as a result of treatment;

choose products which have undergone processing in order to enhance their security, such as pasteurized milk;